I started off by planning to make curries and storing them in individual containers. This way the food remains fresh, and there is no cross-contamination. Each box has enough curry to sustain my family of 3 for a day, that's lunch and dinner.
By making curries, which serves as the main dish, one can always make a side dish or rice, quinoa, chapati, dosa or ragi mudhe.
Planning:
To make curries, I always make a few curry bases.
- A green curry base made with coriander, green chilies, coconut, onions and tomatoes.
- A red curry base made with red chilies, cashew, onions and tomatoes
- A yellow curry made with coconut, coriander powder, spices and black pepper.
I then mix and match these bases with various proteins and vegetables.
For protein, I choose both vegetarian and meat sources.
- Vegetarian protein sources: vegetables, dal/lentils, beans, paneer.
- Meat protein sources: Eggs, chicken, fish, shrimp, lamb, goat.
Curries I made in this batch:
Palak paneer.
Egg and peas green curry.
Red chicken curry
Pepper chicken
Pork semidry
Shrimp curry
Chicken drumstick
Dal tadka (not shown in the picture above)